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Ofengemüse mit Linsen und Pesto | Bake to the roots

Oven Veggies with Lentils, Pesto & Egg

  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:30
  • Total Time: 00:45
  • Yield: 2 1x
  • Category: Lunch
  • Cuisine: International

Description

Delicious dish that works well for lunch or dinner (also good for meal prepping): Oven Veggies with Lentils, Pesto & Eggs.


Scale

Ingredients

For the pesto:
1 small bunch of flat leaf parsley
1 small bunch of chives
1 oz. (30g) pine nuts
0.7 oz. (20g) parmigiano, grated
1 organic lime
1 tbsp. olive oil (plus more if needed)
some water
sea salt, pepper
For the oven veggies:
1 carrot
1 parsnip
1 red beet
1 1/2 tbsp. olive oil
1 pinch of granulated garlic
1 pinch of granulated onions
1 pinch of paprika powder
chili flakes
sea salt, pepper
For the lentils:
4.2 oz. (120g) mountain lentils or green lentils
1 small carrot, diced
1 stalk celery
1-2 garlic cloves, diced finely
3.5 oz. (100g) baby spinach
some oil for frying
sea salt, pepper
Plus:
2 medium eggs
some oil for frying

Instructions

1. Start with the pesto by washing and drying the parsley and chives first. Chop coarsely and add to a small bowl. Add the pine nuts and grated cheese. Wash the lime with hot water, dry and zest. Add the zest of the whole lime and the juice of half the lime to the bowl – cut the second half of the lime in two and set aside until you serve the dish. Add the olive oil to the bowl and puree everything with an immersion blender until you get a nice green paste. If it is too thick, add some more oil or water. Season with sea salt and pepper. Set aside until the rest is ready.
 
2. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Peel the carrot, parsnip, and red beet (you might want to use gloves with the beet). Cut into thick sticks like French fries. Add the carrot and parsnip sticks to a bowl and mix with 1 tablespoon of the oil. Mix the spices in a separate small bowl – granulated garlic, onions, paprika powder, chili flakes, sea salt, and pepper. Sprinkle about half of it over the veggie sticks in the bowl and mix. Spread evenly in the prepared baking sheet. Use the same bowl and add the red beet sticks, some more oil and the remaining spices and mix. Place next to the other veggies on the baking sheet. You could do all at once in one bowl but then the red beet would color everything purple ;) Place the baking sheet in the oven and roast for 25-30 minutes or until the veggies are done and got some color.
 
3. While the veggies are roasting cook the lentils. Wash the lentils first, then add to a pot with a good amount of water and bring to a boil. Reduce the heat and let simmer for about 25 minutes until the lentils are done. Pour into a sieve and let drain.
 
4. While the lentils are cooking and the veggies are roasting prepare the rest of the ingredients. Peel and dice the small carrot, dice the stalk celery as well. Peel the garlic and dice finely. Wash the spinach and let drain.
 
5. As soon as the lentils are cooked, heat up a frying pan with some oil. Add the diced carrot and celery and let cook for 1-2 minutes until glossy and softer. Add the garlic and let cook as well for some time. Add the spinach and mix until the spinach has lost most of its volume. Add the cooked lentils, mix and season with sea salt and pepper.
 
6. Place the lentils together with the oven veggies on two plates. Clean the frying pan with a paper towel, add some more oil and heat up again. Fry the eggs. Add the fried eggs on top of the veggies, season with some salt and pepper and serve with the pesto. Use the juice of the remaining lime to season the dish to your liking.

Notes

Enjoy cooking!

Keywords: veggies, lentils, pesto, eggs

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